More Fun Playing With Food In Virginia Beach

We played with mostly easy to prepare food in the rental house our first few days in Virginia Beach this year. Several attendees prepared some things in advance (or brought easy to fix eats, like a big spiral sliced ham and Hungarian Kielbasa from Cleveland's West Side Market), such that I didn't take as many pictures as usual. Sorry I didn't get Donna's Corn Chowder, Didi's Homemade Boursin, or Garner's delicious Turkey Stew. Garner also made pancakes for a breakfast, and between 2 stratas, Pork Chop Shop Christmas Ale Bacon & Eggs and pancakes - we wound up only having cheesy baked rice for breakfast once. 

Twice, we were treated to Donna's Maple Sausage Strata, which we discovered was even more delicious drizzled with real Maple Syrup. 

The most exciting culinary discovery of the trip (well, in my mind it was tied with the Peter Chang dumplings shown below, but that's just me) was a version of Wild Rice Burgers adapted by Chef Tom and his vegetarian wife Rosemary from a vegetarian offering at Duluth Grill. Not only did they send us the recipe, they sent us a box of ingredients so we could make them!

Table is set for our last dinner with everyone in attendance

Raw burgers

Baked burgers

Served on Potato Rolls

Finished with ketchup and mayo, Didi's Boursin, or cheddar

I'm usually not a big fan of veggie burgers. Most have either mushroom, which I don't care for, or beans, which I like, but not in a burger form. The base for this one was Wild Rice, which provided both intense flavor and sturdy but not too toothy texture, TVP, Mayo, Cheese, Panko and a few other ingredients and assertive seasonings - and gosh darn if it didn't almost have the mouth feel of a real burger, with savory flavor to boot! 

After five days of "eating in," I became concerned that I wouldn't get my Peter Chang fix, so Bob and I headed out alone for Dim Sum even though there were still Rice Burgers left in the fridge. It was beautiful, ordered off of menus (photos of some of the menu pages are in my Flickr set of photos from this trip, because their website has only a truncated electronic menu). 

 Cilantro Flounder Fish Rolls  from "Snack & Cold Appetizer" menu page.

Fresh, fresh fish, fried to a hot and succulent crisp!

Spicy Dipping Sauce

Pork Belly w/Garlic Sauce - from the "Cold Appetizers" section of the Dim Sum Menu

This was actually served warm - not hot or cold. Though we slightly preferred the pork belly dish we had last year at Peter Chang, this dish was most worthy, if a bit spicy.

Sticky Rice Shaumai from the "Dim Sum" Section of the Dim Sum Menu

I love these; it was one of the first Dim Sums I learned to make and you rarely see them in restaurants. 

And finally, the culinary highlight of our trip (perhaps tied with those Wild Rice Burgers):

 Xiao Long Bao ("Soup Dumplings" or "Juicy Buns") called "Steamed Soup Buns" on the "Snack & Cold Appetizers" menu page. 

Oh, have we missed Xiao Long Bao since C&Y Restaurant in Cleveland closed!

The delicate dough was just strong enough to hold together through the eating process. Piping hot soup and tender pork rewarded the patience needed to work the dumpling onto a spoon, nibble a little hole in the wrapper, and slurp. 

Our last full day, we managed to herd all of the cats, um, guests in the house to go out together! We started with an afternoon showing of the new Star Wars movie, then headed across the parking lot from the theater to the rather new place called The Whiskey Kitchen, which describes itself as "Locally Brewed/Grown/Owned." Despite a couple of miscues, we shared a lovely meal and I'd be willing to give them another try.

She Crab Soup

I really enjoyed this creamy, crabby bowl of warmth. 

"Distilled Burger" with lettuce, tomato, red onion, cheddar, served on Brioche with fries.

Bob's burger was cooked a little past medium, but tasted good. 

And here is where the kerfluffle came in. The server had described the "Fresh Catch" of the day as fried Rockfish over Cajun Rice. It turned out that either she misspoke or the kitchen changed it up - whichever it was, the plate below was dropped first, with a comment that the fish "was coming."

Cajun Rice Topped with Fried Rock Shrimp

This plate came next (both to me, and to Margaret, who'd ordered the same thing):

"Street Taco" flavored Rockfish

The server dropped this without explanation beyond "here's your Rockfish". After Margaret decanted hers onto her plate of vegetables (which she'd gotten as a substitute for the spicy rice), I decided to do the same. Except the "street taco" seasoning on the fish did NOT go at all with the aggressively seasoned Cajun Rice. I asked the waitress what was up, and she explained that since she'd promised us Rockfish, but the actual special was the Shrimp, she wanted us to also have some of the fish. I scratched my head, wondering why she hadn't simply explained the mistake on the special before dropping it, and offered the diner the option of choosing something else. That Rockfish was fantastic (I did eat the fish, though most of the shrimp and rice were leftover and I didn't take them), and I would have happily ordered the tacos, or whatever else, to have that beautiful fish for my dinner! The server made it right, though, by taking my entree off the check, at her own initiative. No harm done. 

For our last meal together before hitting the road, we again assembled at the perfectly-located, food service pack driven Margie & Ray's. The ice tea tasted much fresher than I remembered it from previous years, so that was a good start. Service was exceptional from start to finish. 

Bob's Bacon Omelet with Grits

Yes, Margie and Ray remain full of culinary shortcuts: liquid egg product for the omelet, cheap food service breads, and pseudo-butter instead of real butter. But this was not a bad plate and Bob cleaned it. 

Margie’s Platter. Country Fried Steak with white gravy and 2 eggs served any style (over easy), grits, toast.

Having learned to avoid eggs here unless they are poached or fried, I did much better than I had in previous years. The eggs were perfectly cooked, and the runny yolks perked up the otherwise bland grits (which at least did not have the texture of instant grits, as in the past). Even if that steak patty came out of a package, it was cooked well and was therefore crispy and enjoyable. 

And so, we headed back to the frigid climes of Cleveland, fortified by a long week of playing with fun food and great friends.

Fun Playing With Authentic Chinese Food In Solon

A few days ago, our old Magic Chef glass-covered gas cooktop gave it's all:

This led us to a series of take-outs and eat outs (and now that we've cleaned up the mess, to some crock pot and oven cookery). 

I've known that our local Hunan Solon has an authentic Chinese menu on their website, but honestly had never thought that highly about the food there. We hadn't eaten there in several years, but it was too cold to go far and it was dinnertime, so we tried it. And I'm so glad we did!

We started with a variation on one of my favorite dishes - Fish Maw and Crab Meat Chowder (usually, this soup has dried conpoy [scallop] rather than crab). This version had little cubes of tofu in it, and this "small" bowl is meant to serve at least 4 diners:

The only flaw in the dish was that some of the crab was dangerously close to the end of its time. The good news was that there were no chemical smells or nasty textures to the meat, but some of it was not at its freshest. Not a bad start for Solon.

Our next two choices also came off the Chinese Menu, which has characters and English translations for the dishes (I can't figure out how to link directly to the Chinese Menu, so just go the website and navigate to it):

Beef Ribs Strips in a Black Pepper Sauce

There is a Black Pepper Chicken on the regular menu, but leaving these marrow-filled bones in the dish definitely enhances the flavor. We gave this an "A."

Dou Mieu - pea leaves in Garlic Sauce

These were some big, heavy, pea leaves - but cooked perfectly with a light garlicky sauce that contrasted well against the peppery beef. A great choice.

We next selected item #57, "Stewed Side Pork, Preserved Vegetables, in Hot Pot." But our server insisted she had a dish we'd like even better (though we really wanted a "hot pot" or casserole dish because it was so cold). She brought over a menu all in characters, and said that if we loved real Chinese food, we had to try dish #CS9. How could we refuse?

Our reward for taking her recommendation was on this plate:

Luscious slabs of tender pork belly dredged in gentle seasonings, then finished with dried chilies sat regally atop more stir-fried green vegetables. We expected it to have a more spicy flavor than it did, but it didn't need a lot of heat. This dish will bring us back to Hunan Solon for sure. Our server insisted on our next visit we must try the whole fried Tilapia (swimming in a tank at the back of the house) with minced vegetables. That is now on the list, though the live lobsters in the tank situated in the freezing restaurant entryway also tempt. 

We had more than enough leftovers for a second dinner. Now, it will be on to the Crock Pots. But we'll be back to play with tasty Chinese morsels from Hunan of Solon, especially as we remain stoveless. Also of note is their annual celebration of the Lunar New Year with lion dancing and probably special menus or items, on February 21 and 28. Call the restaurant for further info or reservations, and you can have fun playing with your food among the lions! 440.248.8836.

Fun Playing with Jack Flaps

Eric Williams is one of my favorite Cleveland Chef/Restaurateurs. Proprietor of Momocho in Ohio, Eric keeps reinventing himself in different directions, with delicious results, and always Cleveland-centric. After Momocho came The Happy Dog, which went into in a classic bar space on Detroit Avenue in the Gordon Square District before the location was hip (and we join Cleveland in mourning the recent, untimely passing of co-owner Sean Kilbane), then El Carnicero in Lakewood, and plans to revive the historic Euclid Tavern with the Happy Dog brand (which I haven't heard any updates on since Mr. Kilbane's passing). 

The latest Williams venture to take flight is Jack Flaps, a small breakfast-through-the-lunch-hour spot located near the Momocho home base in Ohio City. We visited this morning after a pilgrimage to the West Side Market, and had great fun playing with our food. Jack Flaps is a keeper; I just wish it was open more hours and had dedicated parking. I'd eat breakfast for dinner, if I could eat it here! When we arrived shortly before noon today, the restaurant was mostly full and there was one 4 top ahead of us. We watched that queue wax and wane for over an hour once we were seated; no question that they were slammed today, which is why they get a Fun Playing With Food pass for a couple of small flaws; overall, the meal was excellent. 

Ironically, the Jack Flaps (or flapjacks) weren't the best part of our meal. Not because there was anything wrong with them, but because Eric and his partner Randy Carter really know their way around pork. We'll get to that in a moment. First, the Jack Flaps:

Original Buttermilk Jackflaps

Bob decided to be a purist today. Fluffy pancakes, cinnamon-y butter, maple syrup. The combination was tasty, but the butter and syrup would have melted better if the dishes had been warmer. Small flaw #1, our food was a little cold - not so cold that we had to send it back, but we wished someone had asked, because it really was a little too cold for everything, to well, melt together, and the pork would have sung even higher notes with just a few more degrees of temperature. As noted, though, they were in weed city, so we decided to just enjoy the food as it came (and the butter did eventually melt into the pancakes). 

Cracker-Jack Flaps

These pancakes were served with a Salted Caramel Sauce, and had Corn Nuts cooked into the batter. Cinnamon House Butter and Syrup were along side. Small flaw #2, the "prize" promised by the menu (to complete the "Cracker Jack" experience) never materialized. Again, the out-the-door line at the entrance made it impossible for me to want to question or complain. And I really didn't get that big "salted caramel" hit of flavor I was expecting. But it still tasted delicious, and not too sweet, which would have been an easy line to cross. The cooked corn nuts gave it a uniquely crunchy-chewy texture that did not threaten my dental work, but popped with corny flavor in the wheat-based dough (note that all of the Jack Flaps and Waffles can be made with gluten-free buckwheat batter at the diner's request). As for the pancakes themselves, how many times have you ordered pancakes in a restaurant and been served an obvious commercial mix that fell flat on your palate? That will not be your experience at Jack Flaps, where everything tastes of love and care in the preparation.

Vietnamese-Style Sausage Patties

These little flavor bombs explode in your mouth a bit better with a little dab of the house hot sauce, but even plain, they are fabulously porky and well seasoned. Nary a morsel remained.

Mexican Coke-Braised Slab Bacon

Probably the best bites of the day (and so plentiful that we had two full slices to take home) - this is not your mama's Oscar Meyer! Beautiful pork belly, prepared low and slow, melted in our mouths. A touch of the maple syrup (and even a touch of the hot sauce, not usually something I'd put on bacon) transported us to porky nirvana in one bite. At $3 for four huge slices, this may be the most economical ticket to that nirvana in C-Town.

The staff is still working out some of the "slammed" kinks, so be patient if you go at a busy time, and you will be rewarded. We shared our table (a six top) with three young ladies who enjoyed Jackflaps, as well as a waffle dish (looked like the "Fat Elvis" and looked delicious), the vegan Root Vegetable Hash, and Grits with Cinnamon House Butter. I also spied an amazing tower of French-Toasted goodness (I think it was the PB&J) at the next table that made me want to return ASAP to try it.

We loved our breakfast at Jack Flaps and look forward to returning there for more sweet and savory fun playing with breakfast in Ohio City. 

Fun Playing With Lunar New Year Food at Siam Cafe, Cleveland Asiatown

The premise of Fun Playing With Food is to share, well, fun that I have playing with my food. When food is not fun, it generally does not get reported here. Bob and I last dined at Cleveland's Siam Cafe just over a year ago, with four friends. The meal disappointed, and none of us had been back. Other friends reported similar experiences, and we pretty much wrote them off. 

Recently, one of the couples we'd dined with last year related having two fabulous meals at Siam, and they really wanted us to meet them there. We set a date, but something came up and Bob and I wound up eating alone, but a week later, the four of us convened for a feast of dishes mostly from the special Lunar New Year Menu (though  I believe that all of the dishes other than the fried custard are available on the regular menu also). The food and service were so wonderful that I feel the need to share. Siam Cafe has redeemed itself, and regained it's place as a favorite place to play with Asian food in the Cleveland area.

Fish Maw and Crab Soup

We have enjoyed fish maw soup many times at Wonton Gourmet. Siam's version adds tender crab meat, and was most delicious, especially with the second incarnation of the Polar Vortex howling around the restaurant.

Assorted Meats and Stuffed Tofu with Soup in Pot: Stuffed Tofu, Shiitake Mushroom, Chinese Sausage with Chicken Broth in Pot

We chose a little poorly here - because the texture and mild flavor of this hot pot was so similar to the soup. And the shrimp mousse stuffed into the tofu squares had the smell and taste of sodium tripolyphosphate. But the lap cheong sausage compensated for all of the dish's sins, so we did enjoy it. These two dishes were more than enough for the two of us.

A week later, four of us convened around the Chinese New Year menu specials, and each dish was spectacular.

Minced Chicken in Lettuce Wrap

This dish was on the Chinese New Year Menu; I didn't see it on the regular menu. The combination of wok-hey chicken bits with lap cheong was positively irresistible!

A slightly blurry photo of the whole dish

Beef Rib with Black Pepper Sauce

This dish made for a very satisfying appetizer. The caramelized vegetables perfectly complimented the tender beef. 

Ningko (rice cakes) with two kinds of pork and vegetables

These rice cakes screamed "home made" - incredibly creamy and tender, with more of that fabulous lap cheong, bits of smoked pork, and lots of wok hey. The oval shape resembles coins, which explains why this delicacy is served at New Year.

Fried Custard with Shrimp, Cashews and Vegetables

Another Lunar New Year menu exclusive, this dish was the perfect contrast to the spicy fish dish you'll see below. Fried custard is a marvelous treat, and the food service shrimp held their own without being offensive. I wish that they used pea pods that didn't have strings, but that's a very small complaint when food tastes this good. Again, the oval shape reminiscent of coins, together with the greens (the color of money is universal) bring this to the New Year's menu.

Braised Pork Belly with Taro

This photo was taken after the first few slices were removed from the plate. A thick layer of skin and gelatinous goodness topped the meaty belly, and worked well against the creamy taro root. The menu calls this dish "pork side with taro" but it's belly, my friends - a beautiful thing.

Flounder in Spicy Broth - Chinese New Year Special

Sadly, my photo of this dish at the restaurant didn't come out well (new lens learning curve, oops). But you can see from this view of the leftovers how incendiary this dish was; take my word that the fish was fresh and tasty. A combination of Sichuan peppercorns and dried Sichuan red chilies made these leftovers a 9 Kleenex meal (served over noodles I picked up at Park to Shop last weekend, and it needed every one!).

I am so glad that Siam Cafe is back on it's game. Delicious food, prepared with skill and care, will bring me back to play at Siam even after Lunar New Year is over.

Gong Xi Fa Cai (Happy Lunar New Year!)

Fun Playing With Xiao Long Bao Before the Storm at Gourmet Chopsticks

This post is almost a month late. In the aftermath of Hurricane Sandy, I just couldn't get myself to focus on our doings in New York that weekend. Even after my brother on Long Island finally got his power back after two weeks in the dark (down seven trees, a backyard and a roof) the surreal feeling about the whole weekend remained. My heart goes out to all affected by the storm. 

Passing through New Jersey en route to Family Ground Zero the last Wednesday in October, we dined again at Fairfield's Gourmet Chopsticks (14 Rt. 46 East). Since there were only three of us, we faced a bit of a culinary dilemma; we knew if we ordered entrees, we'd be stuffed in no time. Working strictly from the Chinese Menu (shared in my last Gourmet Chopsticks post), we worked it out deliciously:

Crab Xiao Long Bao

Remember that these are entitled "Steamed Crab Meat (or Pork) Juicy Bun" on the menu, under Noodle & Rice. Though I'd like a little more soup in them, these dumplings were most serviceable.

Long Hot Pepper With Beef Noodle Cake

This was item #11 under the same menu section, a thankfully appetizer-sized portion. We had no idea what to expect when we ordered, but it sounded tasty and it was. The peppers were zippy but not exceptionally spicy, and blended well with the toothy dough of the "noodle," which was thicker and chewier than a mu shu wrapper, but not really a noodle in the Western sense. The tender beef melted against the peppers, and benefited from a little crunch from the bamboo shoot. Noodle, schmoodle - may I have another please?

Shanghai Smoked Duck Appetizer

This item is #3 under the "Shanghai Style Appetizer" section of the Chinese Menu. What can you say about perfectly smoked duck covered in crispy skin?   

Shanghai Style Hand Pulled Noodles with Pork

Jo-Mel would disown me as her culinary student if I didn't agree to an order of Hand Pulled Noodles. She did not, however, have to twist my arm. Hand pulled noodles are a treat that can't be beat, and Gourmet Chopsticks does them well. Do ask for chili paste on the side if you are inclined as they are a little mild.

Chinese Turnip Cake

We've had this type of turnip cake before, at Petite Soochow (also in New Jersey). Item #2 under "Noodles & Rice" starts with a crispy skin, which is stuffed with shredded Chinese radish; this version had a nice creaminess to it which none of the waitstaff could identify for us. While I prefer the more common pudding-like turnip cake, this version was freshly made, hot and tasty. 

Braised Dongpo Pork Appetizer

This dish was our winner for "best of dinner." Located at Item #8 under Shanghai Style Appetizer, this luscious pork is not to be missed if you visit Gourmet Chopsticks! The belly was "red cooked" to utter tenderness with dark soy and anise. It takes a while to make, but is so worth the wait!

Indeed, by the time I'd eaten half of my portion of the pork, I despaired as to how I'd manage to consume the final dish we'd ordered, again from the Shanghai Style Appetizer menu, Smoked Fish in Suzhou Style. Serendipitously, our server informed us that they were out of smoked fish and he'd forgotten to tell us - so the last morsels of pork made it down. Oh fun, oh food - Gourmet Chopsticks, I will miss you this winter, but we'll be back to play with more Shanghai style food in the spring!

Gourmet Chopsticks

14 Rt. 46 East

Fairfield, NJ 07004

(973) 808-8328